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MARGARITA

This recipe has been a favourite of ours since before blenders and the internet, note the original text from our handwritten recipe book,  even with the spelling mistakes. We need to double it for 2 of our really large glasses, and these days we have really good blender to make soft,  fluffy ice. That said,  Full Article…

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FIJI KOKODA

This is a raw fish recipe that I learnt from Ba in a cooking class on an island out of Fiji. It was so good that I immediately returned to my room to write it down. In Fiji the sound d is ‘nd’ so they pronounce this as ‘kokonda’, just as Nadi is pronounced ‘Nandi’.  Full Article…

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EGG WHITES

When I make ice cream,  mayonnaise or aeoli or bearnaise sauce there are always egg whites left over that either get fed to the dog or go into zip lock bags in that never-never place called the freezer. There they get to stay until I do the annual freezer clean out just before Christmas and then they get  Full Article…

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ROYAL ICING

This is so simple and makes heaps – make up mix,  divide into bowls,  colour each one, put each into zip lock bags,  cut off corner – WRITING ICING! WRITING ICING Ingredients  2 egg whites   ¼ tsp cream of tartar 3 cups icing sugar 1 tsp vanilla extract Few teaspoons water Method Mix the egg  Full Article…

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SOUR DOUGH BREAD

3 loaves and my grandmother’s knife My sister-in-law started me off making sourdough bread by giving me a tub of her home-made starter and a bunch of recipes. I followed this up with spending hours on YouTube and the internet watching and reading about the “magic” of this art. There seem to be as many  Full Article…

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RHUBARB CHUTNEY

This is in deference to the massive quantity of rhubarb that I get during the Spring/Summer and Autumn. I hate waste so in addition to the rhubarb jam and cordial and stewed rhubarb, rhubarb relish, rhubarb ice-cream I made by stirring very lightly stewed rhubarb and limoncello into the no churn ice-cream recipe, rhubarb chutney based ham glaze,  Full Article…

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